Remember that butter has both fat and water. The sizzling is the water reaching 212F and then evaporating. Once the water is gone, the fat can climb to a higher temperature and thus cook the eggs even after pan is off heat.

Hi Alton … you are so very entertaining … thanks for hanging with me this morning … I periodically blend my eggs … I use half n half …. like you, I don’t eat them every day … talk to me about tumeric … how long will the eggs keep in the fridge? I am looking forward to another visit …

This looks so delicious! I can’t wait to try it out. I will probably substitute the harissa paste, though, as I’m eager to try this tomorrow! I wonder if there is a healthier sub for the heavy cream so this can be a daily meal… Thanks for sharing and I look forward to seing more!

It’s great to watch you out of the shadow of cutthroat kitchen ! Your still my favorite chef – innovator – and executive cook ! Great recipe without the swamp water . Being on live FB and sharing your culinary expertise – is a great idea ! Looking forward to more . Thanks !

It was awesome to watch you cook again, Alton. (Mr. Brown? Sorry for any over-familiarity!) I think the little counter on your Facebook live feed topped out around 41,000. I look forward to seeing more; thanks for sharing!